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Minatamis na Kamote

Minatamis na Kamote

Minatamis na Kamote made easy in the oven! Golden and tender with a citrusy sweet syrup, this sweet potato recipe is a delicious snack or dessert.

Japanese sweet potatoes were on sale at the 99 Ranch Market in Austin last weekend, and they looked nice and freshly-dug; I couldn’t resist stocking up on a few pounds

I cooked the tubers into minatamis na kamote today so I can reshoot the photos on this post and of course, to enjoy as a dessert after I go through the pork bbq G is grilling right now as I type. Delicious Saturday at the Kawaling Pinoy headquarters for sure

I am only updating the photos and adding a few cooking tips, but the recipe remains the same. If it ain’t broke, why fix it, right?

What is Minatamis na Kamote

Minatamis na kamote is a Filipino delicacy made of sweet potatoes stewed until tender and creamy in sweet sugar syrup. It can be eaten hot and fresh from the pan or nice and cold from the fridge

While it’s usually enjoyed on its own as a midday snack or after-meal dessert, it’s also common to serve the dish with shaved ice and milk (kamote con hielo) or as an ingredient in the classic Filipino treat, halo-halo.

How to Make Sweet Potato in Syrup

Although Filipino sweet potato in syrup is traditionally cooked on the stovetop, I prefer to do mine in the oven. I simply pack the cubed tubers in a baking dish, top them with a dollop of butter, a generous amount of brown sugar,  and a drizzle of orange juice and throw everything in the oven until tender and nicely caramelized with the resulting sweet syrup.

Not only do the sweet potatoes require less tending this way, but they also keep their shape better than on the stove. The added orange juice provides a little bit of liquid for the sweet potatoes to cook in and gives a hint of citrus to the sweet glaze.

Make sure to cut the kamote in uniform size to ensure even cooking. Wrap the pan tightly with aluminum foil to keep in the heat. No need to stir during baking!

You can use any type of sweet potatoes for the recipe, but I highly suggest the Japanese yams which have a creamy texture and are not fibrous.

Hubby brought some freshly harvested “kamote” or sweet potatoes  from a nearby fruit and vegetable store.  He actually thinks of eating “kamote con hielo” when he bought it and to satisfy his cravings, right away I made it into “minatamis na kamote”.  Minatamis na kamote  added with crushed/cubed  ice and evaporated milk  is now Kamote con Hielo …a perfect merienda for  a hot summer day!

The recipe is actually quite simple and needs only five  ingredients. I use the purple skinned/orange fleshed sweet potato variety.  Ohh well! I don’t really have a choice this strain of  “kamote” is the one that’s most available here. “Saging na Saba” or plantain can also be a variation of this recipe, which I already have posted in my blog site previously. For detailed instructions, here is the recipe.


  • 4 pcs. medium size kamote (sweet potato)
  • 1 cup brown sugar
  • 2 cups water
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Instructions for cooking:

  1. Boil a pot/ pan of water (large enough)
  2. Add brown sugar and stir until diluted.
  3. Add salt and vanilla extract and mix. Simmer until the mixtures becomes thick.
  4. While boiling the syrup, peel and cut “kamote” into cubes about 1″x  1″ size.
  5. Add “kamote” and lower to a medium heat. Cover and simmer for 8 to 12 minutes or until “kamote” is cooked.
  6. Turn-off heat and allow the mixture to cool.

Optional: Add crushed ice and evaporated milk if you wish  Saging con Hielo on a summer time.

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